Hello the City of Angels! The rising green chef is here. I can’t believe that my dreams are coming true and that I’m so blessed to be a part of Matthew Kenney Culinary School. The school was created to meet the increasing interest in livings foods and the art of raw food preparation. I will be learning the use of whole, organic, unprocessed, plant-based foods to achieve healthy, aesthetically refined and flavorful cuisine. I can’t wait for the hands- on experience, within a custom designed, state-of-the-art living foods kitchen.
More about Matthew Kenney Cuisine coming soon. My academy starts 4.8. on Monday, exciting! But first let’s dig into my Raw Fudge Cake. Made out of roasted hazelnuts and creamy chocolaty glaze on top.
- 1 cup roasted hazelnuts (roast on a pan on low heat)
- 1/2 cup shredded coconut
- 1/2 cup date paste (1/2 cup dates soaked in water for 20 min, blended with water into a paste)
- pinch of salt
- 2 cups soaked cashews (soaked in water overnight)
- 1/2 cup rice malt syrup (or any other sweetener)
- 1 Tbsp vanilla
- 1/2 cup cacao butter
- a bit of lemon juice
- 1/4 cup cacao
For the Base firstly blend the hazelnuts and coconut into flour. Than make the date paste and combine the two into your sticky base. Put your base into your cake pan.
For the Vanilla-Chocolate Cream, blend all ingredients (not cacao!) in high speed blender until consistency is smooth. Divide the vanilla cream in half, set one half aside and add cacao powder to the other half. Blend and you will get the chocolate layer. For the zebra like look add onto the base one heaped dessert spoon of vanilla cream. One heaped dessert spoon of cacao cream. Repeat and repeat. And so on, until the filling is all used up and zebra comes to life. Place cake in the freezer for 3 hours to set.
At the end make the Chocolate Ganache. If you choose the first option – blend together all the ingredients until you get a smooth cream. Add more cocoa powder if it’s to liquidy. Pour over your cake and let it set in the fridge.